At Casa Schönau, this is a favourite. Colourful, healthy and easy to make, plus you get a pretty free reign with what you want to include. I use a mix, along with 4-6 chicken breasts on the bone, with the skin on.

• Pre-heat the oven to 200 C.
• Wash the vegetables you want – Peppers (I don’t like green ones so much so tend not to use them), Zucchini, Aubergine, tomatoes.
• De-seed the peppers
• Peel a red onion; break 4-5 cloves out of a bulb of garlic. Leave the skin on.
• Chop everything into chunky pieces and throw into the roasting dish
• If you have fresh rosemary, wash and roughly chop a couple of sprigs, depending on how much you like the stuff.
• Sprinkle the rosemary over the vegetables, along with salt and ground black pepper
• You’ll need a couple of glugs of olive oil over the lot, and then get your hands in to mix it all together
• Take the chicken breasts and lay over the vegetables, skin side up. Season with salt.
• Whack the lot into the hot oven. Check after 40 45 mins to see if the chicken is cooked through.

I usually bring it to the table pretty much as is. The chicken can be taken out when it’s cooked and left to rest. Just use your noggin and decide how you want it to look. Optional additions are mushrooms, chilli, or change the vegetables according to season.

I’ve used oven sliced potatoes in the picture above, but again these could be sweet potatoes or whatever you want. If you’ve friends over who are on a low carb diet, this is an ideal dish for them.